Yule log "Ceppu di Natale", Corsica region

Ingredients

10 servings

• 6 eggs
• 120 g sugar
• 60 g flour
• 60 g chestnut flour
• 500 g brocciu
• 1 lemon zest
• 15 cl whole liquid cream 35% fat
• 2 cl pear brandy
• 50 cl whole liquid cream 35% fat
• 50 g icing sugar

Steps

1. 1

   Separate the egg yolks from the whites.

2. 2

   Whisk the yolks with the sugar until the mixture turns pale.

3. 3

   Add the sifted flours.

4. 4

   Whisk the egg whites until stiff and fold them in gently, lifting the batter so as not to deflate them.

5. 5

   Pour onto a baking tray covered with parchment paper and smooth out to make a thin rectangle about 1 cm thick.

6. 6

   Bake for 8-10 minutes at 200°C (gas mark 6-7).

7. 7

   Once out of the oven, turn out onto a clean damp cloth, then roll up the sponge while keeping the cloth inside. Let it cool this way.

8. 8

   Prepare the filling: Whisk the brocciu with the sugar and brandy until you get a smooth mixture. Whip the cream into chantilly and fold it into the brocciu.

9. 9

   Once the sponge has cooled, unroll it and spread the brocciu cream over it before rolling it up again.

10. 10

    For the decoration, whip the cream into chantilly, adding the sugar once the cream is half whipped.

11. 11

    Cover the log with it and decorate.